THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]
Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong +2 more
core +1 more source
Study of the interactions between milk proteins and hydroxyapatite particles : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand [PDF]
, 2016 Hydroxyapatite (HA) and other insoluble calcium salts added to calcium-fortified milks are often described as inert, as they do not cause any protein aggregation and heat instability during heat treatment of the milk.
Tercinier, Lucile
core
Effects of calcium level on the structure of pre-heated whey protein isolate gels
, 1995 Shai Barbut
openalex +1 more source
Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice [PDF]
, 2018 Bárbara Fernandes Cordeiro +16 more
openalex +1 more source
Improving the physicochemical properties of composite yuba with whey protein isolate by ultrasound treatment: study on the film-forming ability and structure [PDF]
Yao Chen +9 more
openalex +1 more source
Porous Curdlan-Whey Protein Isolate Scaffolds Obtained by Combined Method for Cartilage Tissue Engineering Application. [PDF]
Materials (Basel)Hnydka A +3 more
europepmc +1 more source
Construction and Characterization of Emulsions Stabilized by Whey Protein Isolate-Naringin-Sodium Alginate Ternary Complex. [PDF]
FoodsChen S, Wei M, Liu G, Liu B.
europepmc +1 more source